Dinner

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Chef’s Soup Inspirations   7/10        Seafood Soup Inspirations 8/11

SHARABLES

NE LOBSTER SALAD TOAST 19

lemon aioli | avocado | shaved celery | pea shoots

GRILLED LAMB LOLLIPOPS 18

roasted figs | lamb demi | grilled radicchio

PAN SEARED DAY BOAT SCALLOPS 17

wild mushrooms | bacon & chive cream | sherry vinegar

FIG & SERRANO TOAST  16

blue cheese | maple malt reduction | basil

SALMON SLIDERS 16

apple cider radicchio & apple slaw | arugula

TUNA POKE BOWL 15

edamame | sesame | siracha aioli | pickled red onions & cucumbers | wonton strips

SMOKED SALMON & GOAT TOAST 14

capers | pickled red onions & cucumbers | tender greens

SPANISH CROQUETTES  14

serrano ham | manchego | smoked piquante aioli

DRUNKEN MUSHROOM TOAST  13

taleggio cheese | spinach | marsala | shallots herb butter

BEEF SHORT RIB, BRISKET & CHUCK MEATBALLS 13

tomato confit | burrata | basil pesto

CRISPY CAB CALAMARI 13

pickled cherry peppers | basil | scallion | lemon aioli

FLASH FRIED BRUSSEL SPROUTS 13

maple malt reduction | sea salt

BOARDS

        CHEESE BOARD  18                                      CHEESE & CHARCUTERIE  22

                             GARDEN VEGETABLE 16 (sundried tomato hummus, pickled & grilled vegetables)

 RUFFAGE

add:   chicken 5    salmon 9   tuna 10    shrimp 10

CAB CLASSIC CAESAR  7/11

romaine lettuce | HC garlic croutons | lemon Caesar dressing | anchovy | parmesan

FALL CHOPPED  8/13

figs | gorgonzola | walnuts | bacon | red onion | creamy apple cider dressing

AUTUMN BEET & GOAT  8/13

Brogue kale & baby arugula | honey crisp apples | toasted pepitas | dried cranberries | goat cheese | maple dijon vinaigrette

LARGE PLATES

LOBSTER MACARONI & CHEESE 42

cavatappi | blended artisan cheeses | black truffle breadcrumbs

SEARED FLIET MIGNON & CRAB SCAMPI  38

roasted Yukon garlic mashed | broccolini | crispy shallots | jus

BAKED CRAB CAKE  36

roasted acorn squash | wild rice | spiced cranberry coulis

SEAFOOD MAFALDA 35

shrimp, scallops, lobster | kale | squash | mafalda pasta | brown butter lemon sauce

PINOT NOIR BRAISED VENISON SHANKS 33

smoked gouda polenta | gremolata | broccolini | cipollini onions

GRILLED HANGER STEAK 32

roasted Yukon garlic mashed | broccolini | wild mushrooms | crispy shallots | HC1

SWEET POTATO CRUSTED SALMON 29

wild rice | crispy brussels | maple aioli

GINGER SOY BRAISED PORK BELLY 28

baby bok choy | sticky rice | pickled cucumber

GRILLED SWEET & SPICY CHICKEN 27

Mango habanero BBQ | sweet potato, bacon, & onion hash | acorn squash

LAMB MEATLOAF 26

herb yogurt | Mediterranean arugula bed | lamb jus

SWEET POTATO RISOTTO 24

dried cranberries | goat cheese | toasted pepitas | brussels

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Menu subject to change                                                                                                                                                      Executive Chef – Justin Blizzard

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.

cucumber tzatziki salad | pickled shallot | crostini

chiffonade romaine | cheddar | sweet corn | bacon | avocado | cherry tomato | cilantro vinaigrette

CAB 7oz. FILET MIGNON 35